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Carrots With Fennel

American.Gourmet's picture
  Onion 1 Medium, thinly sliced
  Garlic 1 Clove (5 gm), finely chopped
  Margarine/Butter 2 Tablespoon
  Water 1⁄2 Cup (8 tbs)
  Instant chicken bouillon 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Dried dill 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Fennel bulbs 2 Medium, cut into 1/4-inch slices
  Carrots 1 Pound, cut crosswise into thirds, then lengthwise into 3/8-inch strips

Cook and stir onion and garlic in margarine in 10-inch skillet over medium heat until onion is tender, about 5 minutes.
Stir in water, chicken bouillon, salt, dill weed and pepper.
Add carrots and fennel.
Heat to boiling; reduce heat.
Cover and simmer until carrots are tender, about 12 minutes.
Sprinkle with snipped parsley if desired.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 680 Calories from Fat 233

% Daily Value*

Total Fat 26 g40.6%

Saturated Fat 4.5 g22.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1550.9 mg64.6%

Total Carbohydrates 108 g35.9%

Dietary Fiber 31 g124%

Sugars 34.5 g

Protein 13 g25.9%

Vitamin A 1551% Vitamin C 167.3%

Calcium 45.9% Iron 32.8%

*Based on a 2000 Calorie diet

Carrots With Fennel Recipe